Vendaikkai poriyal |Bhindi fry | Ladies finger stir fry | Okra stir fry
Vendaikkai poriyal is a simple south Indian poriyal/side dish/palya /stir-fry served with rice, roti and curd rice. I have explained this recipe with stepwise pictures and a quick video.
Ingredients
Ingredients to make Vendaikkai poriyal:
- Vendaikkai – 250gm
- Onion – 1big
- Curry leaves – few
- Coconut grated – ¼ cup optional
- Red Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – as required
To temper:
- Oil – 2 tbs
- Mustard – ½ tsp
- Jeera – ½ tsp
- Gram dal – 1 tsp
- Split urad dal – 1tsp
Instructions
Preparation to make Vendaikkai poriyal:
- Wash Vendaikkai/Okra and wipe with cotton towel. This is an important step to remove water.
- Chop the dried vendaikkai. Fine chopping makes it easier roast in oil.
- Chop onion.
Recipe to prepare Vendaikkai poriyal:
- Heat oil in a tawa/ pan. Add mustard and jeera seeds. Let them splutter.
- Add gram dal and split urad dal. Roast them to slight brown color.
- Put onions and curry leaves.
- Add turmeric powder and chilli powder.
- Add salt and stir well.
- Add chopped vendaikkai. Stir well. No need to add water.
- Fry continuously for first five mins.
- You can see the fiber breaking down and sticking in the ladle. Keep in medium flame and stir occasionally.
- After few mins of roasting you can see the sogginess disappear and vendaikkai will start roasting.
- By this time the quantity of vendaikkai reduced to half and the oil we added appear on top. Switch off.
- Serve with plain rice, variety rice and roti.
Notes
Tips/notes: 1) Please don’t forget to wipe the washed vendaikkai before cutting them. 2) Add a teaspoon of oil in between if needed. 3) You can add grated coconut at last if you like. I did not add today.
Nutrition
Calories: 190kcal
Tried this recipe?Let us know how it was!